India

A Long Coffee History

India was one of the first places in Asia to grow coffee. Legend says that in the 17th century the Sufi saint Baba Budan smuggled seven coffee seeds out of Yemen and planted them in the hills of Karnataka, beginning India's coffee story. Those hills are now named after him: Baba Budan Giri.

The Industry

India is one of the world's major coffee producers, with roughly 70% Robusta and 30% Arabica, most of it exported to Europe. Its hallmark is shade-grown coffee: trees grow beneath tall native canopy and are intercropped with pepper, cardamom, vanilla and citrus. This multi-layered agroforestry preserves rich biodiversity and is thought to influence the spicy character of Indian coffee.

Major Growing Regions

Karnataka

India's largest coffee state, producing about 70% of the crop, centered on Chikmagalur, Kodagu (formerly Coorg) and Hassan.

Kerala

Known for Wayanad, a mainly Robusta region with a distinctive spicy character.

Tamil Nadu

High-altitude areas such as the Nilgiris and the Pulney Hills, producing brighter acidity.

Emerging Eastern Regions

Tribal areas of Andhra Pradesh and Odisha have begun growing coffee under government programs.

The Unique Monsooned Process

India's most famous process is said to date from the days of sailing ships: during months at sea, coffee absorbed the ocean's humidity and arrived in Europe yellowed, swollen and mellow. When steamships shortened the journey, Europeans missed the flavor, so India began recreating the process deliberately. Today, natural-processed green coffee is spread out in open warehouses on the west coast during the southwest monsoon and exposed to the humid winds for about 12–16 weeks, turned regularly. The beans swell and turn pale gold, acidity drops sharply, and distinctive woody, tobacco and spice notes develop. "Monsooned Malabar" is the best-known example.

Grading

Indian Arabica is often labeled "Plantation" (washed) or "Cherry" (natural), then graded by size as AA, A, B and so on; Robusta is divided into "Parchment" (washed) and "Cherry."

Flavor Profile

• Heavy body
• Spice (cardamom, clove, pepper)
• Chocolate and nuts
• Wood and tobacco
• Low acidity

Brewing Tips

Monsooned Malabar is excellent as espresso or in espresso blends, adding body and low acidity. Washed Indian Arabica suits medium-roast pour-over or French press, showing gentle spice and chocolate.